Kalle-pache
Kalle-pache is a traditional Persian soup or stew, often eaten for breakfast or as a restorative meal, made from a whole lamb's head (including brain, eyes, and tongue) and trotters (feet). It is slow-cooked for hours with chickpeas, herbs, and spices until the meat is tender and the broth is rich and gelatinous.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a notable amount of collagen from the slow-cooked bones and connective tissue. A typical serving provides a substantial calorie load, roughly 400-500 kcal, and is rich in minerals like iron and zinc.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 15 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 8.0 mcg |
| Phosphorus | 320 mg |
| Selenium | 25 mcg |
| Niacin (B3) | 8.5 mg |
| Collagen | High (estimated) |
Per 1 bowl (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kalle-pache is considered a hearty, restorative food in Iran, often recommended for recovery or as a hangover cure. Its unique use of the entire animal head reflects a nose-to-tail eating philosophy that minimizes waste and maximizes nutrition.
AI estimate may be inaccurate · Terms